Directions

Place salsa, black beans, pinto beans, corn, diced tomatoes, taco seasoning, and chicken broth in slow cooker. Stir to combine. Nestle chicken into the slow cooker so that it’s completely covered by the liquid and other ingredients.

Cover and cook on low for 6 hours. Remove chicken and shred or cut into bite-size pieces. Stir chicken back into the soup.

Serve with toppings as desired.

As written, this soup is medium-spicy. You can use 1 tablespoon less taco seasoning for a mild version. The taco soup can cook for longer than 6 hours if needed. I wouldn’t recommend cooking it more than 8 hours (on low).